Colombian Arroz con Pollo

Colombian arroz con pollo is a colorful one-pot comfort meal with tender chicken, seasoned rice, and vegetables. It is easy enough for a weeknight but festive enough for family gatherings.

Prep time: 25 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

• 2 pounds boneless chicken thighs or breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons oil
• 1 small onion, diced
• 1 red bell pepper, diced or sliced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 packet sazon with achiote, or 1/2 teaspoon turmeric plus 1/2 teaspoon paprika
• 2 cups long-grain white rice, rinsed
• 3 1/2 cups chicken broth
• 1 cup frozen peas and carrots
• 1/2 cup chopped cilantro
• Lime wedges for serving

Instructions

1. Season the chicken with salt and pepper. Brown it in oil in a large pot, then transfer to a plate.
2. Add the onion and bell pepper to the pot. Cook for 4 to 5 minutes, then stir in garlic, cumin, and sazon.
3. Add the rice and stir for 1 minute to coat it in the seasonings.
4. Pour in the broth and return the chicken to the pot. Bring to a simmer.
5. Cover, reduce heat to low, and cook for 20 minutes.
6. Stir in peas and carrots, cover again, and cook for 5 to 8 more minutes, until the rice is tender and the chicken reaches 165°F.
7. Rest covered for 10 minutes, then fluff with cilantro and serve with lime.

Tips

• Rinsing the rice helps keep the finished dish fluffy.
• If the rice is still firm, add a splash of broth, cover, and cook a few more minutes.
• Leftovers reheat well with a little broth or water.